Saucy Salmon, Fennel and Potato Gratin Dauphinoise

Ingredients

• 2 lbs fresh salmon, skinned, boned and filleted
• 1 fennel bulb, cleaned, trimmed & cut into very thin slices
• 1-2 onions, peeled and sliced thinly
• 4-5 lbs potatoes, peeled and sliced VERY thinly
• 1 ounce butter
• 1/2 pint liquid creme fraiche or milk, and cream mixture
• salt
• black pepper
• fresh lemon wedge (to garnish)
• green fennel leaves (to garnish)
• 1-2 garlic cloves (optional)

Directions

1. 1

   Pre-heat oven to 180C/350°F.

2. 2

   Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.

3. 3

   Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.

4. 4

   Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.

5. 5

   Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.

6. 6

   Season with black pepper and salt.

7. 7

   Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.

8. 8

   Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.